Онлайн тесты на тему "Иностранный язык в профессиональной деятельности – 2 семестр, МосАп (Синергия) [ID 50362]"

Тестовое задание на тему: Иностранный язык в профессиональной деятельности – 2 семестр
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Описание работы

СПИСОК ВОПРОСОВ

The function of hospitality industry is to provide tourists with:
The more stars, the higher the quality and the wider_________
The selection of a banquet hall is important, but does not play such a big role as at a buffet or banquet … .
Foodservice for special events or under special circumstances is called … .
I would like ___ an order.
The simplest kind of catering involves preparation of a … food.
When the meal is a hot one, it is sometimes delivered to the airline frozen or chilled and may then be heated in ... in the … .
We ___ satisfy your needs at any moment.
I know the woman ___ is standing there.
Foodservice can be provided by an outside organization for a fixed fee or a percentage of the … .
Large establishments may employ one or two … agents.
Any … must have good knowledge of food, market conditions and the capabilities of the kitchen and the stuff.
«There are _______ pancakes on the plate»
The fact that restaurants is buying in … ordinary gives it a price advantage over the individual family purchaser.
Most restaurants obtain price … from one or more sellers (also called vendors).
The largest and most important is … foods: these include meat, poultry, fish, fresh vegetables, etc.
Another category, which can be bought in bulk, consists of … foods.
The storeroom should be cool to retard … .
In many restaurants, the receiving clerk is also … .
The continental breakfast is______at the restaurant each morning from 7 a.m. till 10 a.m
Many restaurants have got banqueting … .
«They have set tables ______________»
The banquet … is in charge of the banquet.
Meat dishes are …..
Before the banquet has started the manager makes … purchases of the products for the banquet.
The banqueting services bring large … to hotels and restaurants all year round.
The manager informs the … about the specifics of organizing and holding a specific banquet.